Prawn tartar

Potato cakes with smoked salmon

• 200 GRAM PRAWNS, cut in half
• 2 GHERKINS, in small dice
• JUICE AND RIND FROM 1/2 LEMON
• 2 TBSP CAPERS
• 1 TSP MUSTARD
• 4 TBSP SOUR CREAM
• 4 SLICES OF BREAD, toasted

• 3 MEDIUM POTATOES, cooked
• 50 GRAM BUTTER, melted
• 2 TBSP FLOUR
• 1 TOMATO, in cubes
• 4 TBSP SOUR CREAM
• 100 GRAM SMOKED SALMON
• HANDFUL CHIVES, cut

Stir lemon juice and rind, mustard and pepper and salt to taste through the sour cream. Mix this with all other ingredients. Cut the bread diagonally and put the prawn mixture on top.

Puree the potatoes with the butter and the flour and roll this mixture out until it is 1 centimeter thick. Cut out circles with a glass. Fry the circles in hot oil, 2 minutes per side. Sprinkle them with salt and pepper tot taste. Put them on a plate and arrange the tomatoes on top. Put the sour cream on the tomatoes and the chives on the sour cream. Arrange the smoked salmon on the side.